I was born on Thanksgiving Day. I love White Castle. This is natural selection.

Dwight’s cheese-slider stuffing

Prep Time15 mins
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Dressing, Stuffing, Thanksgiving
Servings: 10 3/4 cup servings
Calories: 225kcal
Author: OhioDwight
Cost: about US $0.75 per serving


  • 2 tablespoons lard : or any cooking oil [cooking grease] of your choice
  • 8 tablespoons unsalted butter : 1 stick
  • 2 cups diced celery : about 4 medium stalks
  • ½ cup chopped onion : about 1 medium
  • 12 White Castle® cheeseburgers, without pickles : thawed if frozen
  • 1 cup low-sodium chicken broth
  • 2 large eggs
  • ½ teaspoon ground black pepper
  • 1 tablespoon dried parsley leaves
  • teaspoons ground sage
  • ¼ teaspoon ground rosemary
  • teaspoons ground thyme


  • Preheat oven to 350ºF. Grease 9x13-inch baking pan and set aside.
  • Chop, or break apart, cheeseburger sliders into 9-12 pieces each, put into large mixing bowl and set aside.
  • In medium skillet over medium heat, melt butter and sauté diced celery and chopped onion for 4–5 minutes.
  • In medium bowl whisk together low-sodium chicken broth, large eggs, black pepper, parsley, sage, rosemary and thyme.
  • Add sautéd celery and onion to broth mixture and thoroughly combine.
  • Add combined mixture to prepared cheese sliders and thoroughly combine. Hah!
  • Evenly spread final combined mixture in prepared 9x13-inch baking pan and cover with aluminum foil. Set timer for 20 minutes and bake in preheated 350ºF oven.
  • When 20-minute timer goes off, remove aluminum foil and continue baking for 10 minutes.


Adapted from the original White Castle Turkey Stuffing recipe

Page created 2020-03-09 Page updated 2020-03-09